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Papaya-Pineapple Kebabs with Golden Caramel Sauce

Yield 6 servings (serving size: 1 kebab and 3 tablespoons sauce)

Ingredients

  • 3 cups cubed peeled papaya, divided
  • 1/4 cup fresh lime juice
  • 2 tablespoons dark rum
  • 2 teaspoons vanilla extract
  • 1 cup water
  • 3/4 cup grated piloncillo or firmly packed brown sugar
  • 3 whole cloves
  • 1 (4-inch) cinnamon stick
  • 3 cups cubed pineapple
  • Vegetable cooking spray

Nutrition Information

  • calories 177
  • caloriesfromfat 3 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 44.4 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 14 mg
  • calcium 48 mg

How to Make It

  1. Place 3/4 cup papaya, lime juice, rum, and vanilla in a food processor, and process until smooth; set aside.

  2. Combine water, piloncillo, cloves, and cinnamon in a medium saucepan; cook over medium heat 13 minutes. Increase heat to medium-high, and cook an additional 10 minutes or until the consistency of thin syrup (do not stir). Remove from heat; let stand 1 minute. Discard cloves and cinnamon stick. Carefully stir in pureed papaya mixture. Pour sauce into a bowl; set aside.

  3. Thread remaining papaya cubes and pineapple cubes alternately onto each of 6 (10-inch) skewers. Place skewers on broiler pan coated with cooking spray; broil 8 minutes or until lightly browned, basting occasionally with caramel sauce. Serve kebabs with remaining sauce.